White Pizza with Slow Roasted Tomatoes and Mushrooms

By • May 6, 2010 • 3 Comments

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This pizza combines three of my favorite things - ricotta, slow roasted tomatoes and mushrooms - so I think it is delicious. I hope you do too! [Sorry about the half eaten pizza in the picture. I forgot to take the picture until after we devoured half of it.]melissav

Serves 2

Pizza

  • 6 ounces pizza dough
  • 4 plum tomatoes, sliced lengthwise
  • 1/3 cup olive oil
  • 1 teaspoon thyme
  • 2 pinches, sugar
  • salt
  • 2 cups mixed mushrooms of your choice, roughly sliced
  • 1/3 cup ricotta (recipe below)
  1. Heat the oven as hot as it goes (500-550) with a pizza stone in the lower third for 1 hour.
  2. While the oven is heating, nestle the tomatoes in a small fry pan. Pour in the olive oil, and sprinkle in the thyme, a generous sprinkle of salt, and the sugar. Place on the stove over medium low heat for an hour, turning once or twice. (Alternatively, you can do this in the oven at 350 for about two hours if you are preparing in advance)
  3. Once the tomatoes are done, pour in a bowl tearing in large pieces. Leave about 2 TB of olive in the pan, reserve the rest. Turn the heat up to medium high and add the mushrooms. Sprinkle with salt and cook for 7-10 minutes until the oil is sucked up and the mushrooms are golden brown.
  4. Roll out the pizza dough very thin on top of a piece of parchment paper. Brush with some of the leftover tomato oil
  5. Spread with the ricotta and dot with the tomatoes and mushrooms. Season with salt and red pepper flakes to taste.
  6. Slide onto the pizza stone, parchment paper and all. Bake for 10 minutes until golden brown and crisp. If you have a convection oven, I typically turn it on as soon as I put the pizza in the oven.

Ricotta

  • 4 cups whole milk
  • 1 cup cream
  • 3/4 cup buttermilk
  • 1.5 teaspoons salt
  1. To make the ricotta: Mix the ingredients in a medium pot over medium heat. Stir occasionally until the curds begin to separate between 175-200 degrees. Pour into a colander lined with two layers of cheesecloth for about 5 minutes. Then gather up the cheesecloth and hold up and let drain for another minute or two. Dump into a bowl and season to taste with salt.
Jump to Comments (3)

Tags: can be made ahead, dinner for two, family, Italian, Vegetarian

Comments (3) Questions (0)

Default-small
Default-small
Dscn2212

almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmmmmmmm!

Ry_400

over 4 years ago melissav

Thanks monkeymom. Homemade ricotta is delicious and super easy. Once I tried it, it was goodbye to store bought ricotta. I've tried a few different recipes on the internet over the past few months - they all include milk, some add a bit of cream for richness, and either lemon juice or buttermilk. Of all the recipes I tried, this was my favorite. I don't let it drain that long (some recipes call for much longer draining) but I like to leave it really creamy. If you need to drain it more for a particular recipe, you can of course do so.

Monkeys

over 4 years ago monkeymom

Both your pizza recipes look fabulous. thanks for the ricotta recipe, I look forward to trying it out!